Japanese Kitchen Knives by Hiromitsu Nozaki with Kate Klippensteen, Kodansha International, 2009, 160 pp.

Revered chef Hiromitsu Nozaki’s cookbooks in Japanese are rich with classic recipes and techniques. Finally, his first book in English and it does not disappoint. Japanese knives are revered around the world and chef Nozaki clearly defines why in this handsome book. He starts off not with knives, but with cutting posture, the proper stance and even at what angle to face the cutting board. We tried this at home and realized quickly what a revelation this small change made in the kitchen.

While there are many Japanese knives Nozaki focuses on the main three that most chefs work with daily, usuba, deba, and yanagiba. Photos and clear directions guide readers through each step on working with these knives. Classic cutting techniques covered include katsuramuki for paper thin rolls of daikon, sasagaki for thin vegetable slivers, and sanmai oroshi for filleting fish. The tutorials on cutting sashimi are worth the price of the book alone. Easy and delicious recipes are included so that you can put to practice these newly acquired skills.

Finally, essential information on caring and sharpening your knives round out this book which will become a reference book that you will go back to many times.